SautéEd Cabbage And Kielbasa

• 2 tablespoons olive oil
• 14 ounces smoked kielbasa
• 1 cabbage small
• 1 cup water
• salt
• ground black pepper

1. Cut the kielbasa crosswise into approximately 1/4 inch rounds, then cut those into quarters. Set aside.
2. Remove and discard a few of the outer cabbage leaves. Cut the cabbage in half then cut out its tough core. Cut the cabbage halves crosswise into approximately 1 inch slices, then coarsely chop those slices. Set aside.
3. In a large pot, the heat olive oil over high heat.
4. Add the kielbasa pieces and cook, stirring occasionally, until some of the pieces have browned on the edges and are fragrant.
5. Add the cabbage pieces on top of the kielbasa, and then add the water. Put a lid on the pot and turn the heat down to medium.
6. Cook the cabbage and kielbasa for about 10 minutes, checking once or twice to stir the cabbage as it wilts and to make sure it is not burning.
7. After 10 minutes if the cabbage is not wilting and cooked enough (it should be sort of translucent when cooked), turn up the heat a bit. Do not worry if the cabbage is cooked enough (e.g. people eat raw cabbage in coleslaw).
8. Take the lid off the pot and remove from heat. Toss or stir the cabbage-kielbasa mixture so that the kielbasa pieces are evenly distributed among the cabbage. The cabbage-kielbasa mixture should have a nice slightly shiny gloss.
9. Season with salt and pepper to taste.

olive oil, kielbasa, cabbage, water, salt, ground black pepper

Taken from www.yummly.com/recipe/Sauteed-Cabbage-And-Kielbasa-1042313 (may not work)